Diabetes Mellitus, Inflammation
Conditions
Keywords
egg, oatmeal, atherogenic dyslipidemia, glycosylated hemoglobin, inflammatory markers
Brief summary
There is concern in the literature regarding egg consumption in diabetic people. The investigators hypothesis is that compared to an oatmeal-based breakfast, an egg-based breakfast will not increase the risk for heart disease in diabetic people but it may reduce inflammation, in this population characterized by chronic low grade inflammation. This is a cross-over study in which subjects will be randomly allocated to consume 1 egg per day for breakfast or a bowl of oatmeal with lactose-free milk for 5 weeks. After a 3 wk washout period, subjects will be allocated to the alternate treatment for additional 5 weeks. Blood will be collected at baseline and at the end of each dietary period to measure plasma lipids, glucose, insulin, glycosylated hemoglobin and inflammatory markers.
Detailed description
This study is conducted in diabetic patients who are given two distinct breakfasts: eggs and oatmeal in a crossover design. The investigators hypothesis is that eggs will not increase the risk for heart disease in this population when compared to oatmeal but they will more likely reduce inflammation due to the presence of the carotenoids, lutein and zeaxanthin that are highly available in eggs. In this study, the investigators are evaluating three main things * Atherogenic dyslipidemia by measuring plasma lipids and lipoprotein mean size and subfractions by nuclear magnetic resonance. * Glucose metabolism by measuring plasma glucose, insulin, insulin resistance and glycosylated hemoglobin. * Inflammation by measuring liver enzymes, C reactive protein, tumor necrosis factor-alpha, interleukin-6. All these measurements were done 24 weeks after completion of the study All data will be presented 1 year after completion of the study
Interventions
OTHEREgg, one a day, for breakfast
One egg per day as breakfast for 5 weeks followed by a 3 week washout period and 5 additional weeks on oatmeal. This is a randomized crossover design. Half of subjects started with the eggs and the other half with oatmeal. Blood lipids, glucose and inflammatory measurements will be finished 24. weeks after completion of the study. Data will be reported 1 year after the completion of the study.
OTHEROatmeal, one cup a day
Subjects will be fed oatmeal for a period of 5 weeks. After 3 weeks they will be switched to the alternate diet. This is a randomized control trail in which plasma glucose, plasma lipids and inflammatory markers will be measured. All these measurements will be finished 24 weeks after completion of the study. Data will be reported after 1 year of the completion of the study.
Sponsors
University of Connecticut
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
35 Years to 65 Years
Healthy volunteers
No
Inclusion criteria
* diabetic subjects diagnosed by physician * male and female * 35-65 years * Glycosylated hemoglobin \< 9%
Exclusion criteria
* taking ezetimibe * heart disease * renal problems * cancer * thyroid problems
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| glycosylated hemoglobin | Assessed at base line and at the end of 5 weeks after the consumption of eggs and at the end of 5 weeks after the consumption of oatmeal | Glycosylated hemoglobin had to be \< 9% as one of the inclusion criteria. This parameter was assessed after 5 weeks that the subjects consumed the egg and after 5 weeks after the subjects were consuming the oatmeal. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| plasma LDL cholesterol | Measured at baseline and 5 weeks after the consuming the eggs and 5 weeks after consuming the oatmeal | This parameter was assessed to ensure that no significant changes in LDL cholesterol occurred by egg intake or oatmeal intake. LDL cholesterol was assessed after 5 weeks of consuming the eggs and 5 weeks of consuming the oatmeal. |
Other
| Measure | Time frame | Description |
|---|---|---|
| tumor necrosis factor alpha | Assessed after 5 weeks of consuming the eggs and after 5 weeks of consuming the oatmeal | This parameter was measured to determine whether egg intake favorably would affect inflammation in diabetic subjects. Tumor necrosis factor alpha was measured after 5 weeks of consuming the eggs and 5 weeks after consuming the oatmeal. |
Countries
Mexico
Outcome results
None listed